Grape Varietal Blog Featuring the luxurious Tempranillo

The Tempranillo grape is fairly compliant (not as sensitive in growing season like Pinot Noir) and is a varietal with a unique combination of acidity, tannins, and sugar composition. Spanish red wines are often made of Tempranillo, specifically those made in the Rioja Alta and the Ribera del Duero. (1) Tempranillo is also backbone of some of the greatest Spanish wines from the Cataluna and Toro regions. (2) Tempranillo is a variety that is frequently used in Port blends as well. Other names for Tempranillo are tinto fino and tinta del pais, valdepenas, tinta roriz, and valdepenhas. The vines thrive in typically cooler climates and are somewhat susceptible to vine diseases compared to other varieties. It is prone to rot and other hazards. For example,  the phylloxera epidemic in the late 19th century wiped out a great deal of it in Spain. (2) However, despite the varietal’s preference for cooler, humid climates- this varietal can also stand the heat. Hotter climates frequently give Tempranillo grapes indistinct flavors that are often undesirable so some drinkers but not all too bothersome for novice drinkers. (1) Cooler climates are best suited for this varietal to best exhibit its finest flavors. The vine’s preference for cooler climates is what gives Tempranillo its unique versatility abroad. 

Tempranillo on the vine

Tempranillo made an impact on the US landscape only in the past twenty years or so. Vinyards across California have been moving around Tempranillo vines across the state. Tempranillo was originally planted on hot, dry, and flat terrain in California during the early 1900s. Knowing the varietals preferences, you can assume that the yields were not spectacular. These yields mostly resulted in jug or table wines for consumption. Since then, growers have worked diligently to find out what regions, altitudes, and climates suit this varietal best. In 2011, about 929 acres of Tempranillo were planted in California. At the time, it was California’s 18^th most widely planted red wine grape. (3) Tempranillo had great yields that year and as a result, the varietal also ranked 13^th in terms of tonnage crushed in the state. The varietal that succeeded Tempranillo in this ranking was Cabernet Franc and perhaps a few other more popular varietals (Chardonnay) across the state.

A map of the region

However, it’s important to note that Tempranillo historically has had its greatest success where it comes from: Spain. As said before, these regions include Rioja Alta, Ribera del Duero, Cataluna, and Toro. The variety is most likely a selection from northern Spain, but some believe that Tempranillo originated in southern France as a natural hybrid of Cabernet Franc and Pinot Noir. (6) Recent DNA evidence has proved that it is not. (7) The grape has been experimented with in Mexico, New Zealand, South America, South Africa, Australia, Argentina, Turkey, Canada, and the US. (4) The problem with many of the Tempranillo varietal wines and blends produced in the U.S. so far is that they lack certain levels of acidity. In addition, the wines lack many of the varietal characteristics that Tempranillo usually shows. This is mostly due to the fact that in its native regions, Tempranillo grows at the optimal combination of higher altitudes and cooler climate. (3) Tempranillo prefers sandy loam to clay loam soils with a pH range of about 7 to 8 and blooms in mid spring. (5) Some have said that in the US, the best expression of Tempranillo comes from Oregon. "Tempranillo is arguably almost a 'perfect' grape for southern Oregon,” says Les Martin, owner of Red Lily Winery. "While virtually every variety does well here, Tempranillo is particularly well suited because it buds late and ripens early, thus minimizing spring and fall frost issues." (8)

The motherland that is Rioja

The wine is known to be highly versatile, food friendly and capable of great taste and expression given the right combination of resources. Tempranillo vines are found to be very productive. This varietal is able to bear crops of about 8 to 12 tons of grapes per acre. (6) Because of its high volume, it has been attractive to growers in the US. However, despite the opportunity for higher yields, growers are aware of what they are foregoing in their wine or blends. The higher yields of Tempranillo may forego certain complex fruit flavors, color intensity, and desired acidity. If growers postpone harvest to get more of these qualities, they also run the risk of pH imbalance since the pH of the Tempranillo grape increases as harvest prolongs. (6) 

I've had this before and I enjoyed it very much. Pretty smooth given the price point.

Tempranillo is very different compared to other grape varietals. Grenache and Tempranillo, for example, are about as far removed from each other as grapes can get in terms of aromas, tastes, tannins, body, color, age-worthiness, and even global distribution. (2) Tempranillo seems to capture the subtle intensity of a Pinot Noir and the plump fruitiness of a Merlot. (2) Tempranillo is most often an element of blended reds, especially those that come from Rioja (of course). Its important to note thatTempranillo is fine on its own, but a lot of its great characteristics only come together after some integration in the oak barrel. Tempranillo is also complimented by oak barreling and other complimentary grapes from its motherland- garnacha, graciano, and mazuelo. Oak and Tempranillo just work magic together. (2)

Region	Aroma	Flavor Profile
Rioja, Spain	Strawberry, plum, herbal, vanilla, tobacco (9)	Strawberry, plum, berries, leather, herbal, vanilla (when aged in oak- this is the regions trademark), tobacco (2, 9)

Takeaways on Tempranillo varietal:

·         Species: Vitis vinifera

·         Overall low acidity and sugar

·         Often high pH

·         High in tannins (because of thick skin)

·         BUT relatively low in color density

·         Favors cool climates

·         Moderate alcohol content

·         Worldwide plantings in hectares:500,000 acres (10)

·         Wineries that have an edge on the Tempranillo variety: Bodegas Ysios (Spain); Abacela Winery (Oregon); Amaro Winery (New Mexico)

Iberian Varieties to try: Albariño; Alvarelhão/Brancellao; Bastardo (Trousseau); Bobal; Caiño Blanco; Cariñena/Mazuelo (Carignane); Garnacha (Grenache); Garnacha Blanca; Garnacha Peluda; Garrò; Graciano; Juan Garcia; Loureira; Macabeo (Viura); Malvasia; Mandò; Manto Negra; Mataro/Monastrell (Mourvedre); Mencia; Mission; Criolla; Palomino; Prieto Picudo; Rufete; Sousão/Souzão; Tempranillo/Tinta Roriz; Tinta Amarela/Trincadiera Prieto; Tinta Barroca; Tinta Cão; Torrontes; Touriga Franco (Francesca); Touriga Naçional; Treixadura; Verdejo; Verdelho; Xarello (Source: http://www.tapasociety.org/varieties)

(1)         http://www.winepros.org/wine101/grape_profiles/tempranillo.htm

(2)         Boyer, John (2010-01-07). Drink This Now!: Step by step lessons for the aspiring wine connoisseur (Kindle Locations 3822-3827).  . Kindle Edition.

(3)         http://www.huffingtonpost.com/richard-jennings/tempranillo-in-the-us-a-l_b_1787154.html

(4)         http://en.wikipedia.org/wiki/Tempranillo

(5)         http://www.backyardgardener.com/plantname/pda_2dcf.html

(6)         http://iv.ucdavis.edu/Viticultural_Information/?uid=37&ds=351

(7)         http://www.yourwineiq.com/kindsofwine/redwine/tempranillo.html

(8)         http://www.opb.org/artsandlife/article/southern-oregon-winemakers-try-their-hands-at-tempranillo/

(9)         http://wine-tasting-reviews.com/wine-types-varieties-grapes/red-wine-types/79-tempranillo-wine-flavor-aroma-characteristics.html

(10) http://www.tapasociety.org/ITD